CARVING STATION BUFFET
720 N FEDERAL HWY, Lake Park FL 33403 · 561.842.7791
Last inspected Feb 12, 2026 · 8 visits since January 2024
APR 24
SEP 24
MAR 25
OCT 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024069257 | Sep 30, 2024 | Jan 6, 2025 | $400 |
| 2--2024025680 | Apr 11, 2024 | May 16, 2024 | $200 |
| 2--2022012929 | Feb 14, 2022 | Mar 31, 2022 | $200 |
| 2--2019033673 | Jun 13, 2019 | Jul 12, 2019 | $160 |
Inspection history
8 visits, newest first
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - butter packets at cake display case; since 11:00; time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (151-128F - Hot Holding) at cook line; food not stirred; food out of temperature for approximately 30 minutes; operator stirred food; rechecked to 147 F;
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm) fixed to 100 ppm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touching soiled cloth at cook line wiping surfaces and working with foods without washing hands first; educated; employee washed hands;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (45F - Cold Holding); butter packets (45F - Cold Holding) in dessert display at front counter; food out of temperature for approximately 2 hours; food placed on TPHC; to be discarded at 3 pm;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at three compartment sink
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employees bowl of fruits on top of soda dispenser at servers area; advised to identify and separate from customers drinks
Food storage container/container lid cracked or broken- sour cream container cracked; operator discarded;
Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Observed clean and sanitized spoons stored not protected where the food contact part not exposed to being touched by all customers; operator stored spoons with handle up
In-use tongs stored on equipment door handle between uses- tongs stored hanging and touching visibly soiled door at servers area; removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit- in water at 114 F at servers area by dessert display case Removed
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen, Employee handling dirty dishes then proceeded to handle clean dishes without washing hands. Advised operator of proper handwashing. Employee washed hands.
Pesticide/insecticide labeled for household use only present in establishment. At kitchen, can of Hot Shot stored on shelf. Operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line reach in cooler, cut lettuce (51F - Cooling)@12:09 since 10:00, 57F @12:35. Employee removed from cooler to refill buffet which caused product to rise in temperature. Advised operator of proper cooling parameters. At the current rate, product will not reach 41F within 4 hours. Operator place product into walk in cooler to fascilitate cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener visibly soiled. Operator removed to clean and sanitize.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for wiping cloth chlorine solution.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oct 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep cooler - Krab salad (51F - Cold Holding); chicken salad (51F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep cooler - Krab salad (51F - Cold Holding); chicken salad (51F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bain Marie - collard greens (130F - Hot Holding); green beans (132F - Hot Holding); corn on the cob (132F - Hot Holding) held on buffet since 11:30am - operator moved to stove for reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - macaroni salad (88F - Cooling) at 12:10pm heat cooling since 11:00am recheck 12:40pm 84F. Operator moved to shallow pans and moved to freezer to facilitate the cooling process.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in reach in freezer - operator removed.
Apr 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer plastic thank you bag containing employee item of raw turkey neck stored over packages of frozen corn. Operator discarded bag of items.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler pan of raw fish stored on a container of ready to eat pea soup, operator relocated raw fish to proper storage shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Prep area Reach in cooler: Crab salad 51F cold holding per operator item was not prepared or portioned today, stored in unit overnight,see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Prep area Reach in cooler: Crab salad 51F cold holding per operator item was not prepared or portioned today, stored in unit overnight.see stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At server station reach in cooler open container of milk with no date marking, operator states that milk container was opened at 10am yesterday, operator applied proper date marking.
Bowl or other container with no handle used to dispense food. At prep area scoop with a broken handle used in container of.rice. Scoop with broken handle used in container of flour
Employee personal food not properly identified and segregated from food to be served to the public. At walk in cooler plastic thank you containing raw turkey neck employee food stored on the same shelf and above ready to eat items intended for customers, operator discarded.
Jan 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermo tape failed to turn black. Tested 3 times.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese cake 44f, bread pudding 44 f in display case. As per manager since 11 am current time 2 pm. Manager moved both to walk in cooler. All other cakes are non temperature controlled for safety in this cooler
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. As per manager one employee hired within last 60 days and no food handler training for that employee. Explained. Manager does have the copy of food employee reporting agreement form.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Female pocket book and jacket hanging on dry food storage shelf in dry food storage room. Manager removed both.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in contact with ice. Manager stored handle above ice.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm. Manager changed the solution tested chlorine 100 ppm.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.